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José Pizarro's Recipe for Pumpkin Pisto
Ingredients
  • 150ml olive oil, plus extra to fry the eggs
  • 1 large onion, peeled and finely sliced
  • 1 red chilli, finely chopped
  • 4 garlic cloves, peeled and crushed
  • 1 tsp cumin seeds
  • 2 aubergines, stalks discarded, flesh diced
  • 600g pumpkin or squash, peeled, deseeded and diced
  • 4 sprigs fresh oregano
  • 10 fresh sage leaves
  • 1 x 400g tin cherry tomatoes
  • Sea salt and black pepper
  • 200g cooking chorizo, finely chopped
  • 125g slightly stale white bread, torn into small pieces
  • 1 small handful flat-leaf parsley, finely chopped
  • 6 eggs, to serve
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